Tuesday, April 13, 2010

Roast Pork/Siew Yoke

**Non-Halal**

It is not easy to find tasty roast pork here in the US. They are either too salty or the skin is not crispy enough. The best siew yoke is still the one from Malaysia or the homemade ones. Making siew yoke is actually fairly easy. The most important is scored the skin of the meat, marinate it the day before and let the meat dry out in the fridge overnight before roasting it the next day. The last time I made this was over a year ago. Since we ladies is having a get together next week to make this so I had a test on this recipe again. Let me tell you the meat turn out perfect. The skin was crispy, the meat was juicy and it is definitely taste so much better than the one sold outside. Even Carlos who is not a fan of pork said it was really good.

Scored the skin all over with a sharp knifeRemoved the charring bits with a paring knife1. Washed and pat dry the meat. Use a sharp knife, score the skin all over.2. In a small bowl add in fermented bean curd, 5 spice powder, salt, garlic and sugar. Mix well and rub it all over the meat side of the pork.3. Place the pork belly, meat side down on a baking tray. Then rub the other 1 tsp of salt all over the skin.4. Place the meat uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork skin.5. Pre-heat the oven to 400 degree F. Place the meat on a rack, skin side up and put a tray underneath the rack with some water in it to catch the fat dripping while roasting so the drips won’t smoke up your oven.6. Brush the skin with vinegar. Roast about 50 minutes and at this stage you can see the skin started to bubble and blister all over7. Switch the oven to grill/broil, move the meat closer to the top and let the skin crackle all over. This will take another 10-15 minutes.8. Let the meat rest for 15 min before cutting into it.

Look at the bubble and blister on the skinNote: If the skin gets too charred you can always scrape it away with a paring knife.

41 comments:

Hi, I eat to live, not live to eat, but among my many weaknesses, women among them, is roast pork.Everytime I pass a shop displaying it, sure will buy home.And agree with you, not all are nice, salty, some doesn't taste good.But yours looks fantastic! Outstanding!Can see you have a Black belt in cooking, ha ha.Have a nice day, Lee.

omg wow. this reminds me of the time in italy when i had roasted pork with the crispy skin. my husband and i have been meaning to make our own version at home soon. thanks for the recipe and inspiration to try it!

Done this before, but got the recipe from Reese. Left it in the fridge for 2 days instead to make sure the skin is real dry. Will try using fermented red bean curd the next time round for marinate, thanks!

Hi there. Tried your roast pork recipe today with raving review. thank you so much. my husband who loves the singapore version fondly remembers the ones my mom bought from the market. we now live in California and have never found any comparable quality. hence my search for a good recipe that led us to your blog!!! I have enjoyed reading your malaysian food blogs. thanks again for sharing. josephine

Josephine, thanks for dropping by and leaving a comment. Glad that your husband like the roast pork. Hope to see you often here in my blog. Take care. By the way which part of CA are you at? We used to live there too.

Hi thereWe live in Fremont, CA. I am back to your blog as I was looking for a trusty char siew recipe. do you happen to have a good one? another favorite of my husband who grew up in LA, live in singapore for 8 years and relocate back to CA 4 1/2 years ago. I am looking for those that I can use in noodles, for char siew pow, etc. I have enjoyed looking at your food blog!!! If you are ever in the bay area, please let me know.josephine

Josephine, thanks for your kind offer. We used to live at Irvine, CA and we try to go back every 2 years. Will definitely look up for you if you are around your area. As for the Char Siew, I will try to post it up soon.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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